Author Notes
A billion Halloweens ago, when my nephews and niece were little, their mom and I came up with these toothsome cookies for Halloween treats. The warm spices and the brown sugar make them the very essence of Autumn. —ChefJune
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Ingredients
- Raisin Rocks:
-
1 cup
unsalted butter
-
2 cups
light brown sugar
-
2
extra-large eggs, beaten
-
1 cup
sour milk (or buttermilk)
-
3 1/2 cups
unbleached flour
-
2 teaspoons
baking soda
-
1/2 teaspoon
fine sea salt
-
1/2 teaspoon
each, ground cinnamon and cloves
-
1 cup
raisins, chopped
-
1 cup
toasted walnuts, chopped
- Brown Sugar Butter Frosting
-
1/4 pound
(1 stick) unsalted butter
-
1 pound
light brown sugar
-
3 tablespoons
(or so) light cream
Directions
- Raisin Rocks:
-
Heat oven to 325 degrees F.
-
Have butter and eggs at room temperature. Cream butter; add brown sugar gradually and cream well. Add beaten eggs.
-
Sift the dry ingredients together. Add the flour mixture alternating with sour milk. Stir in the nuts and raisins.
-
Drop by teaspoonfuls on a foil lined cookie sheet, about 2 inches apart. Bake until light brown (about 10 minutes).
-
Frost with a brown sugar butter frosting. (below)
- Brown Sugar Butter Frosting
-
Cream butter and sugar. Add just enough cream to bring mixture to spreading consistency. Spread frosting on each cookie.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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